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Jerusalem Artichokes With Parsley Cream Sauce

  Jerusalem artichokes 1 Pound
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper white 1 Dash
  Light cream/Milk 1 Cup (16 tbs)
  Finely snipped parsley 1⁄4 Cup (4 tbs)

Wash and peel Jerusalem artichokes; slice.
In covered pan cook in a small amount of boiling salted water till tender, 10 to 15 minutes.
Drain well.
Melt butter in a saucepan; blend in flour, salt, and white pepper.
Add cream or milk all at once.
Cook and stir till thickened and bubbly.
Remove from heat.
Stir in snipped parsley.
Serve sauce over cooked Jerusalem artichokes.

Recipe Summary

Side Dish

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